Slow Cooker Berry Crisp

Slow Cooker Berry Crisp

This berry crisp will be a favourite all year round. Use summer ripened berries when available or frozen during the off season.

  • Ingredients

    4 cups mixed berries (fresh or frozen) (1L)

    1/3 cup maple syrup (75 mL)

    ¼ cup red lentils (60 mL)

    2 Tbsp ground flaxseed (30 mL)

    2 Tbsp flour (30 mL)

    Topping

    1 cup oats (250 mL)

    ½ cup ground almonds (125 mL)

    ½ cups red lentils (125 mL)

    ¼ cup brown sugar (60 mL)

    2 Tbsp canola oil (30 mL)

    2 Tbsp butter (30 mL)

    1 tsp cinnamon (5 mL)

  • Directions
    1. In a large bowl, mix berries, maple syrup, lentils, flaxseed and flour.
    2. Place in slow cooker.
    3. Mix together topping ingredients. Spread on top of berry mixture.
    4. Cook on high for 2-3 hours. (If using frozen fruit, cook for 3 hours.)

    Serve as is, with Greek yogurt, ice cream and/or fresh berries.

Nutritional Analysis

Servings
6-8
Calories
297
Total Fat
12.2 g
Saturated Fat
2.6 g
Cholesterol
8 mg
Sodium
28 mg
Carbohydrates
41.9 g
Fiber
5.9 g
Sugars
18.8 g
Protein
6.8 g
Potassium
299 mg

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